Fennel gratin

Garlic, cream & cheese

Fennel gratin

Fennel gratin

Serves 8 as a side
DifficultyNot too tricky
Nutrition per serving
  • Calories 134 7%
  • Fat 10g 14%
  • Saturates 5.4g 27%
  • Sugars 0.8g 1%
  • Salt 0.5g 8%
  • Protein 4.2g 8%
  • Carbs 8g 3%
  • Fibre 2.8g -
Of an adult's reference intake
Recipe From

Together

By Jamie Oliver
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Ingredients

  • 2 large bulbs of fennel
  • 1 bulb of garlic
  • olive oil
  • 50 g cheese , (I like a mixture of Cheddar, Lancashire and blue)
  • 250 ml single cream
Tap For Method
Recipe From

Together

By Jamie Oliver
Tap For Ingredients

Method

This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here.

GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Trim the fennel bulbs and cut into eighths, reserving any leafy tops in a small bowl of water. Place the fennel in a baking dish with the whole unpeeled garlic cloves, drizzle with 1 tablespoon of olive oil, add a pinch of sea salt and black pepper, toss well with a good splash of water, then arrange in a single layer, cover with tin foil and roast for 1 hour.

Coarsely grate the cheese and mix with the cream. When the fennel comes out, use tongs to squeeze the soft garlic out of the skins, mash it up with a fork and mix through the cream. Let the fennel cool completely, then spoon over the creamy mixture, cover and refrigerate overnight.

TO SERVE Preheat the oven to 190°C/375°F/gas 5. Uncover the fennel and bake for 40 minutes, or until golden, bubbling and hot through. Drain any reserved fennel tops and sprinkle over the dish before serving.
Recipe From

Together

By Jamie Oliver